If you're looking for a waffle that's gluten-free, low-carb, and downright tasty then look no further than at this novel creation made exclusively using The Wonderffle Stuffed Waffle Iron.
Yields four stuffed waffles
Begin by chopping the onion and pell pepper and then cooking them in skillet over medium heat until soft and browning, about 10 minutes, stirring often. Remove from heat.
Next, crack the eggs into a large mixing bowl, add the heavy whipping cream, and beat until well mixed. Add the onion, bell peppers, salt and pepper. Mix well.
Slice the mozzarella into 1/2-inch thick slices. Press in a few sliced green olives into the cheese to hold them in. Take a slice of prosciutto and wrap around the mozzarella slice.
Heat the closed waffle iron on medium-low until both the top and bottom plates are hot to the touch, about 5 minutes. Grease the bottom plate with cooking oil or spray. Increase heat to medium.
Pour enough of the egg mixture into the bottom pan to just cover the indentions, about 1/3 cup.
Once the egg mixture has risen a bit, placed the prosciutto-wrapped mozzarella onto the egg mixture, pressing down slightly. Pour another 1/3 cup of egg mixture into the waffle iron, just enough where it reaches the top rim of the bottom pan.
Now grease the top pan with cooking oil or spray. Close and then flip the waffle iron.
Cook for about 3 minutes on that side. Lift the top plate to check doneness. You want each side to be have a light brown tint.